Pan-Seared Salmon with Smashed Potatoes and Asparagus

Step 1 · Boil the Potatoes

Boil potatoes for 15 min until fork-tender. Drain.

• 800 gBaby Potatoes

Step 2 · Smash and Roast Potatoes

Place potatoes on an oiled sheet pan. Smash lightly with the bottom of a glass. Drizzle with 2 tbsp olive oil and salt.

• 800 gBaby Potatoes
• 2 tbspExtra Virgin Olive Oil, divided
• Salt

Step 3 · Roast Potatoes

Roast at 425°F (220°C) for 20 to 25 min until crispy.

Step 4 · Prepare Asparagus

Toss asparagus with 1 tbsp olive oil and salt. Add to the potato pan for the last 10 min of roasting.

• 2 bunchesAsparagus, woody ends trimmed
• 1 tbspExtra Virgin Olive Oil, divided
• Salt
• 800 gBaby Potatoes

Step 5 · Season Salmon

Pat salmon dry; season with salt and pepper.

• 680 gSalmon, fillets
• Salt
• Black Pepper

Step 6 · Sear the Salmon

Heat a skillet over medium-high. Sear salmon skin-side down for 4 min, then flip and cook 2 to 3 min more.

• 680 gSalmon, fillets

Step 7 · Make the Sauce

Off heat, add butter, garlic, lemon juice, and dill to the pan. Spoon the sauce over the salmon.

• 2 tbspSalted Butter
• 2 clovesGarlic, minced
• Lemon Juice, extract from the source ingredient; yield varies
• 2 tbspDill, chopped fresh
• 680 gSalmon, fillets